A lovely, visually appealing and lightly-flavoured raita with boiled beets and a pop of green garnish.
2 medium beetroots, boiled, peeled, and cut into 1/2 inch cubes
3 cups yogurt
Salt to taste
1 teaspoon red chilli powder
1 teaspoon roasted cumin powder
Fresh mint sprig for garnish
1. Strain the yogurt through a muslin fabric to get a smooth consistency.
2. Mix beetroots with yogurt. Include salt, red chilli powder, and roasted cumin powder and mix well. Serve chilled garnished with mint sprig.
Chef's Tip: The brilliant and dark colour of beetroot will bleed and change the colour of the yogurt to the dark pink. Plan the rest of your meal accordingly.
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Finest prepared in Wonderchef Kitchenware.
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